Oops, I just realized I never posted the rest of the soup recipes from a few weeks back.
I made a spicy thai coconut soup, modified to be vegetarian.
Pretend there’s a pretty soup photo here. Truth is, we were all too busy stuffing our faces to remember to take pictures…
Into a large stockpot, pour
2 12oz cans of coconut milk and 2 cups of not-chicken chicken broth, and bring to a boil while adding:
the chopped and bruised pieces of 4 stalks of lemongrass, one thumb-sized piece of ginger, sliced thinly, two thai chiles, sliced in half and de-seeded, a handful of kaffir lime leaves if you can find them, and about a teaspoon of fresh ground pepper. (you’ll be fishing out the lemongrass stalks and lime leaves before you serve this, some people also fish out the ginger slices)
bring all this to a boil, then turn the heat down to a simmer and add a handful each of dried shitaake, black and oyster mushrooms. (I use dried instead of fresh because leaving them slightly chewy more imitates the texture of the chicken that usually goes into this kind of soup, and some people find that more satisfying)
At this stage you can also add baby corn if you like it. I don’t. You could also toss in some baby bok choy for more nutrition. I didn’t this time, but that was purely an oversight.
Simmer until the mushrooms are tender to your taste, then turn off the heat and stir in roughly 1/4 cup of lime juice and just over an 1/8 of a cup of fish sauce. (this is to taste, I prefer a slightly sour soup).
Garnish with diced green onions and cilantro.
(If you prefer a less spicy soup, fish out the chiles along with the lemongrass and lime leaves)